Put half the coconut milk into a pan or
wok and bring to the boil. Add the yellow curry paste to the coconut
milk, stir until it disperses, then simmer for about 10 minutes.

Add the fish
sauce, salt, sugar and remaining coconut milk. Simmer for another 5
minutes. Add the shrimps and cherry tomatoes. Simmer very gently for
about 5 minutes until the shrimps are pink and tender.

Serve
sprinkled with lime juice and garnish with chilies and coriander.

Serves 4-6

A curry like dish where the prawns are
cooked in a spicy coconut gravy.